By Dr. Gloria Browning
8 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
2 pounds large shrimp, peeled and deveined
1 tablespoon minced garlic
2 tablespoons lemon juice
1/4 cup chopped parsley
1/4 teaspoon salt
Ground black pepper, to taste
4 tablespoons butter
Fill a large pot 3/4 full with water and bring to a boil. Add pasta and cook according to package directions. Drain the pasta thoroughly.
While the pasta is cooking, heat the olive oil in a large saucepan over medium heat. Add the shrimp and cook for about 3 minutes. Turn shrimp and cook until pink and opaque, about 2 minutes longer. Transfer to a bowl and keep warm.
Add garlic to the saucepan and cook until fragrant, about 10 seconds. Add lemon juice if desired, and parsley, salt and pepper. Remove the saucepan from the heat and add butter and cooked shrimp. Toss until shrimp are coated with sauce.
Divide pasta among warmed individual bowls. Top each serving with shrimp and sauce. Serve immediately.
Recommended by Dr. Gloria Browning Contact
Associate Professor, Department of Nursing